Kale and Couscous Tofu Bowls with Orange Tahini Vinaigrette

Inactive Time: 4 hours

For the dressing:
In a medium bowl, whisk together all of the ingredients for the orange tahini dressing. Season to taste, and thin out with a tablespoon or two of water if needed. Cover tightly and store in the fridge, where it will keep for about a week.

For the kale and couscous tofu bowls:
In a shallow sealable bowl, whisk together honey, sesame oil, tamari, chile paste and apple cider vinegar. Add the tofu pieces and toss to coat. Seal and refrigerate for at least 4 hours or up to overnight, tossing them once or twice as they chill.

Preheat oven to 425ºF. Line a large baking sheet with foil or parchment paper. Set aside.

Spread tofu on the prepared baking sheet and bake for 30–35 minutes or until tofu is browned. Toss once during cooking time. Remove from heat and set aside.

In a large saute pan, add olive oil. Heat over medium heat and then add kale. Cook, tossing constantly until it just begins to wilt. Season with salt and black pepper, and stir in lemon juice. Remove from heat and cover until you are ready to serve.

Assemble kale and couscous tofu bowls by dividing couscous, tofu, kale, avocado and tomatoes evenly between large bowls. Sprinkle with roasted sunflower seeds and drizzle with orange tahini dressing. Enjoy immediately!